Q&A With Author: ‘No-Waste Kitchen Gardening’

Q&A With Author: ‘No-Waste Kitchen Gardening’

Disclosure: As an Amazon Associate I earn from qualifying purchases. This page may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. There is no additional cost to you whatsoever.

When within the kitchen whipping up salads, soups, and stews, you usually pile up random scraps from freshly sliced veggies and fruits. Possibly, inside that slurry of undesirable produce items, you’ve pits and seeds that could possibly be the foundations for contemporary new crops. Instead of tossing them, put them to work.

Katie Elzer-Peters, an creator with bachelor’s and grasp’s levels in horticulture, describes precisely the best way to “regrow your leftover greens, stalks, seeds, and extra” in her e-book, “No-Waste Kitchen Gardening.”

Author Katie Elzer-Peters
Author Katie Elzer-Peters / Photo by Kirsten Boehmer

Easy, Fun, and Free

We spoke with Elzer-Peters about her expertise with kitchen gardening, and summarized our dialogue in a Q&A format. She says utilizing meals discards to sprout contemporary new crops — together with edible crops — is straightforward. It’s additionally enjoyable. And it’s free.

Earth911: What are a few of the best kitchen scraps to recycle as edible crops?

Elzer-Peters: Celery. Head lettuce. Green onions. You can regrow lettuce, onions, and celery in water in your kitchen countertop. It’s really easy. You want water and the correct a part of the plant. Identifying the correct a part of the plant is a key aspect within the e-book.

Earth911: What are a few of the different kitchen scraps mentioned in “No-Waste Kitchen Gardening”?

Elzer-Peters: Sweet potatoes. Avocado pits. Pineapple tops. Turnips. Radishes. Leeks. Garlic. Carrots. And numerous others.

Green onions are among the many array of greens featured in “No-Waste Kitchen Gardening.” Photo by Kirsten Boehmer

Seeds & Popcorn

Earth911: What are a few of the most fascinating or uncommon gadgets you’ve sprouted?

Elzer-Peters: Items out of your spice rack. Sesame seeds, caraway seeds, coriander seeds, mustard seeds, and different seeds sprout into edible microgreens. Unpopped popcorn kernels yield microgreens with a candy taste.

Earth911: What would you like readers to remove from “No Waste Kitchen Gardening”?

Elzer-Peters: I would like them to be enthusiastic about attempting a few of these issues. And to have the ability to have a look at the meals that they’re shopping for for cooking recipes and take into consideration what they may be capable of regrow from them and squeeze a bit of extra out of what they purchased. What I attempted to do is make the science accessible and fascinating. If you learn this e-book, you’ll know much more in regards to the crops you’re consuming. You’ll have a greater understanding of the place your meals comes from.

Earth911: What are a few of your private kitchen scrap preferences?

Elzer-Peters: I wish to attempt to regrow of extra of our lettuce, celery, and inexperienced onions as a result of these are straightforward and I take advantage of them so much.

Earth911: Why ought to readers take into consideration recycling kitchen scraps?

Elzer-Peters: It’s normally straightforward. It probably saves cash, and it reduces food waste. Every time you throw [the stem from a head of lettuce] away, you’re probably throwing away six to 10 extra lettuce leaves. Also, it’s enjoyable. Watching these crops change from what you introduced residence in a bag from the grocery story may be very fascinating.

Earth 911: Any different phrases of knowledge?

Elzer-Peters: I believe its actually easy. Once you already know what to do, it’s not numerous work. Loads of any such re-growing is type of an experiment. Sometimes the plant roots and generally it doesn’t. If one thing doesn’t sprout, merely throw it method — or toss within the compost pile — and begin once more.

cover of "No-Waste Kitchen Gardening" by Katie Elzer-Peters
No-Waste Kitchen Gardening” by Katie Elzer-Peters

Regrow Green Onions

Excerpt From “No-Waste Kitchen Gardening”

You will want a cup or bowl, a pointy knife, and a few pebbles.

  1. Prepare the onions for rooting by slicing off the inexperienced tops and leaving about an inch of the stem (largely white) connected to the roots on the very backside.
  2. Fill the underside of the cup or bowl with ½ to ¾ inch of fresh pebbles.
  3. Fill a cup or bowl with water in order that the pebbles are lined with ½ inch of water.
  4. Place the bottoms of the onions within the pebbles, ensuring that the items are half submerged.
  5. Set the cup or bowl in an space of shiny, oblique gentle. The extra gentle, the longer your regrowing onions will final.
  6. Change the water each couple of days.

Harvest and continue to grow! Snip off the younger inexperienced leaves to be used on high of soups, so as to add taste to sandwiches, and for stirring into salads. Keep your inexperienced onion harvest rising longer by planting the rooted cuttings in potting soil or into the backyard outdoors. Green onions develop finest throughout cool climate, so plant them outdoors through the spring or fall.

Feature picture: sprouting avocado plant (Adobe Stock). This article was initially revealed on March 26, 2019.